Unbeatable easy flapjack with condensed milk recipe
Try this ultimate delicious flapjack recipe with condensed milk
I go through baking phases. The OH always moans because sods law when I bake a cake, there’s usually one on the go at the farm as well. But I love flapjacks for ease of baking them as well as them being able to be kept for a few days.
Cakes don’t always get eaten at home especially if I’m on a diet). The family will usually eat it for a couple of days then they moan it’s gone off, even if it’s fine. Work ends up benefitting instead. At the moment I’m working from home so I want to make treats as a dessert for them, or to keep them topped up for a few days when I can’t get to the shop to buy pastries.
I usually have most staples in the larder, so a flapjack recipe is a go to as they’re easily made with just a few store cupboard basics. You can make amazing flapjacks with condensed milk for richness, and the recipe is incredibly simple.
*ad – contains affiliate links
N isn’t a flapjack fan (no idea why because he likes cereal bars and oats). But I do know the OH will eat it for several days. The great thing about flapjack apart from the taste, is it’ll last without too much storage effort.
An easy condensed milk flapjack recipe is also the ideal first bake to make with children. Minimal ingredients, satisfying to lick the spoon.
How to make condensed milk flapjacks
There’s various tips on how to make these luxury treats.
The hardest part is working out when they’re ready to come out of the oven. You don’t want them to catch a darker brown; a golden brown means they’ll still be a bit sticky when you’re eating them. Too long in the oven and they’ll break your teeth but you can keep checking until you think they’re be ready. And they will harden once they cool, so gooier is better.
I make cuts in the surface after they’ve been taken out of the oven, to help cut them once they’ve cooled down. You can serve cut into squares and piled on a plate, or straight out of the tin. Just watch out for non stick bakeware – use a decent thickness of greaseproof / baking paper underneath and a normal kitchen knife to cut the flapjack rather than a sharper knife.
You can use a baking tin – any shape you want, or even a glass Pyrex dish. As long as it’s ovenproof and has a reasonable side on it, it’ll work fine. Just cool in the tin after baking for 20 minutes, then cut into squares once cool.
Depending on how dry the mix was before baking, will impact its crumbliness. You can just alter according to preference. A moister mixture will result in a soft in the middle flapjack bake.
For more indulgence, melt milk or dark chocolate an drizzle over artistically, or cover once the condensed milk flapjack is cooled. Let it set before cutting and eating.
Store in tupperware or in the baking tin somewhere cool. We leave ours in the tin in the larder, on top of the freezer with a bit of foil to cover. But anywhere away from heat or the sun works. And not in the fridge.
You can add chocolate chips, glace cherries or raisins to the oat mix if you want to add variety. We prefer it unadulterated.
Read the Alternative Flapjack flavours post for more ideas
Make the unbeatable flapjack with condensed milk
With only 5 ingredients, these are easy to make. The condensed milk makes them richer and tastier than plain ones. It’s as easy as melting butter in a large saucepan on the hob, or bowl in the microwave, adding the other ingredients, then baking. Anyone can make them.
Flapjacks might have oats in which are good for slow release of energy, but with butter, condensed milk, sugar and syrup, these are definitely not healthy.
Tips for making perfect flapjacks
Can you freeze flapjacks?
Yes. Cut into squares, layer in a tupperware container between baking paper or parchment, put the lid on and freeze for up to 3 months. Defrost as you need them, at room temperature for about 20-30 minutes.
Can I boil a tin of condensed milk?
Yes. Boil an unopened tin in a deep pan, with the water covering the top of the tin, for 3 hours. Keep topping up the water. Leave to cool completely, then open and use. It will have turned into caramel and you can use it to give flapjacks a more toffee flavour.
How long will flapjacks last?
Even without storing it properly, and just leaving it to cut into when they fancy it, our last 5 days with no issues. In an airtight container, it should last a bit longer (if it’s not eaten by then).
Can you make flapjacks with porridge oats?
Of course! If you If you use rolled or jumbo oats for a flapjack recipe, you’ll end up with a slightly more textured mixture. Using porridge oats to make flapjacks will often result in a slightly softer mixture. They’re both delicious, so why not try both versions to see what you prefer? (rolled oats is what I tend to have most frequently).
These won’t work with Ready Brek/milled oats as they’ll just be mush.
What can I use instead of golden syrup?
You can make flapjacks without gold syrup. If you don’t have access to syrup, the nearest equivalent in the US is corn syrup. But you can also make them with honey or agave nectar. You might not need as much sugar because these replacements are very sweet. Look for the texture being right, rather than sticking to exact measures. If your mix is too sticky, just add some more oats.
Try this bakeware:
What would you add to your ultimate condensed milk flapjack recipe?
Ultimate flapjack recipe
The ultimate flapjack with condensed milk twist to help sweeten and keep it sticky
Ingredients
- 250 g porridge oats rolled oats, jumbo if available
- 150 g unsalted butter
- 2 tbsp golden syrup
- 50 g brown sugar soft brown or demerara according to taste
- half tin condensed milk
Instructions
Melt the butter, sugar and golden syrup in a large microwavable bowl. Alternatively you can use a saucepan on the hob instead.
Add the condensed milk and stir in
Off the heat, fold in the porridge oats. Tip into a greased glass dish or baking tin lined with greaseproof paper and flatten the top
Bake at 160C for around 15-20 minutes, until the flapjack turns golden brown. It should still be a little soft on top when removed from the oven. It will get more firm on cooling.
Cut into 16 pieces.
Trying these Alternative Flapjack flavours to pimp up your flapjacks.
Why not pin this recipe to save it for later.
Try these posts
